Buffalo and Sweet Potato Chili

Buffalo Sweet Potato Chili

Serves 6

• 1 lb ground buffalo/bison

• 1 onion, diced

• 2 bell peppers, diced (red, orange, or yellow)

• 1 sweet potato, diced

• 1 cup of beef bone broth

• 1 tablespoon ground cumin

• 1 tablespoon oregano

• 1 tablespoon coriander seeds

• 1 teaspoon chipotle powder

• 1/2 tablespoon ancho chili powder

• 1 tablespoon garlic powder

• 1/2 teaspoon cinnamon

• 1 teaspoon sea salt

• 1 can of diced tomatoes

• coconut oil

• Fresh cilantro and vegan sour cream for garnish

Heat a stockpot on medium. Once warm, add coconut oil, onions, bell peppers, and sweet potatoes. Soften the veggies slightly before adding all the spices. Stir and heat until you can smell the spices. Add the ground buffalo to the pan and stir before adding diced tomatoes and bone broth. Add salt. Turn the heat down to medium-low and allow it to simmer for 30-45 minutes, or longer if you have time. Garnish with fresh cilantro and vegan sour cream. 

Vegan Sour Cream

• 1 cup cashews, soaked for 8 hours or overnight

• ½ cup water

• 2 teaspoons lemon juice

• 1 teaspoon apple cider vinegar (use a little extra lemon if you don’t have this)

• ¼ - ½ teaspoon sea salt

Drain cashews and place in a blender with vinegar, lemon, salt and water. Blend until very smooth, adding more water as required to purée the mixture. Should be nice and creamy.

Hope you enjoy! 

Steph x